Butternut squash’s natural sweetness is its most remarkable feature. When roasted, its natural sugars combined with balsamic vinegar create the most divine caramelization, enhancing the flavor and elevating this humble vegetable to new heights. The roasted sage leaves, garlic cloves, and generous drizzles of balsamic vinegar add layers of rich flavor to this otherwise simple recipe. This is a comforting fall side dish, but I also love it leftover cold and chopped and tossed into a green salad topped with a sprinkle of walnuts pieces. However you decide to serve this healthy and delicious recipe, be sure to pair it with a crisp, dry wine such as Centanni’s Falerio, a beautifully balanced blend of Pecorino, Passerina, and Trebbiano grapes from the Le Marche region.
See ingredients, directions and pairings.
1 two-pound Butternut Squash, seeds scooped out and cut in 1/4″ thick x 3″ long slices
4 tablespoons Balsamic Vinegar
4 tablespoons EVOO
15 Fresh Sage Leaves, cleaned and dried
10 Garlic Cloves, minced
Pinch of Sea Salt, to taste
Pinch of Black Pepper, or red chili flakes